Creamy Raspberry Tartlets

Creamy Raspberry Tartlets

Rating:

5

Average: 5(2 votes)

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These little gems are perfect for your next party. One caveat—because they're bite-sized, they disappear in seconds. And thanks to the fresh and light raspberry flavor you can eat several in the blink of an eye!

300

Calories

19g

Fat

4g

Protein

48

tartlets

Ingredients

2 boxorganic pie dough (15 ounces each)

1 bagfrozen raspberries (12 ounces, thawed & drained well)

1/4 csugar (for raspberry puree)

1/8 tsalt

1 cStonyfield Organic Heavy Whipping Cream

4 tsugar (for cream & yogurt mixture)

1 tvanilla extract

1 cStonyfield Organic Plain Greek Nonfat Yogurt

Nutrition Information:

Serving Size:

108.11

Calories:

300

Calories from Fat:

170

Total Fat:

19g

Total Fat Percent:

29%

Saturated Fat:

9g

Saturated Fat Percent:

45%

Cholesterol:

25mg

Cholesterol Percent:

8%

Sodium:

310mg

Sodium Percent:

13%

Total Carbohydrate:

31g

Total Carbohydrate Percent:

10%

Sugars:

6g

Protein:

4g

Protein Percent:

8%

Vitamin A:

4%

Vitamin C:

6%

Calcium:

2%

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Preparation:

Step 1

Heat oven to 350Â°. Working with one round of dough at a time, unroll dough on a lightly floured surface and roll out until slightly thinned. Cut out twelve 2 1/4-inch rounds with a cookie cutter. Repeat with remaining pie dough.

Step 2

Press rounds into bottom and up sides of each indent of two 12-indent nonstick mini muffin pans. Prick dough with fork and bake for 14 minutes or until golden brown. Remove muffin tins to a wire rack and cool completely. Repeat with remaining dough rounds.

Step 3

Combine raspberries, sugar and salt in a blender. Puree for about 1 minute or until smooth, then press mixture through a fine mesh strainer into a bowl; discard solids.

Step 4

Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Gently fold raspberry mixture into whipped cream mixture. Spoon 1 tablespoon raspberry mixture into cooled tart shells and chill at least 1 hour before serving.